Slow Cooker Carrot and Pumpkin Soup

I have recently discovered the joys of cooking in a slow cooker and this recipe has quickly become a family favourite.

Try it!

It's perfect for cold winter nights or a light lunch or dinner.

Serve with croutons or toasted fingers.

Step 1: Ingredients

2 Tbsp oil

1 large onion, chopped

1 tsp garlic

5 large carrots, peeled and chopped

225 g red lentils, rinsed

450 g butternut squash, diced

1/4 tsp nutmeg

1.25 litres vegetable stock

1/3 cup white rice

425 g can diced tomatoes

Salt / Pepper to taste

Step 2:

Preheat the slow cooker on low.

Step 3:

Heat the oil in a large saucepan and add the onion and garlic. Cook until softened.

Step 4:

Add the carrots, lentils and squash and stir.

Step 5:

Transfer to the slow cooker and add the spices, salt, pepper and stock.

Cover and cook on low for 5 - 6 hours until the vegetables are tender.

Step 6:

Add the rice and tomatoes for the last 30 minutes of cooking time.

Step 7:

Serve hot.

Step 8:



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